Five Easy Hors D’oeurves To Make For Your Next Party!

Hors D’oeurves are some of the most creative and fun little foods to eat and to make! Often confused with being synonymous of appetizers, hors d’oeurves are designed to be eaten in one bite. Typically you’ll see these as little “finger foods” served at a party. As opposed to appetizers which can be much larger than these.

I’m sharing with you not one, but five of my favorite hors d’oeurves recipes! These are all pretty easy, some requiring more work than others. But delicious all the same! Use one (or all) of these to bring to the next party you attend or host and impress everyone!

Caprese Salad Skewers

These skewers are the easiest of all the hors d’oeurves on this list. The only ingredients are Grape or Cherry Tomatoes, Small Fresh Basil Leaves, Snack Size Fresh Mozzarella Balls (or cut cubes from a large mozzarella ball), and Balsamic Vinegar!

Simple stack the basil leaf on top of the tomato, and the mozzarella ball/cube on top of that. Drizzle a bit of balsamic, stick a toothpick through the center and enjoy! If you want them to stand up on a plate, cut a small amount off of the bottom of the tomato to make it flat.

So simple and so yummy! Perfect for a summertime soiree!

Mini Meatballs in Marinara

These miniature meatballs are delicious but they require a bit more work than the previous.

I chose to make my own marinara sauce, but it’s absolutely fine to use store bought. If you’re using store bought marinara, you won’t need the Garlic, White Onion, and Tomatoes.

If you are making your own, go ahead and chop those ingredients up and start sautéing them in a pan with a white wine to help them reduce. Once they’re aromatic and seem to be cooked down a bit, put them in a blender or a food processor and puree, but leave it slightly thick. When you’re done with that, you can pour it back into the pan and let the excess water simmer out. I added tomato paste to my sauce for the color; mine turned out more orange without it.

Now, mix the ground beef with the egg and a decent amount of breadcrumbs. Then add your salt, pepper, seasonings, splash of Worcestershire, and splash of milk. Add  breadcrumbs until the consistency is less “wet.” Roll the meat into small meatballs and place in the sauce to simmer. Once the bottom has cooked, turn the meatballs over to cook the other side.

When they’re done cooking, plate them with sauce and a toothpick. Top with parmesan cheese and chopped parsley.


Two hors d’oeurves down, three to go!

Miniature salmon lox bagel Boats

These were a bit of a struggle for me because I could not find miniature bagels anywhere in the whole grocery store! So, I bought regular sized everything bagels and chopped them. I went to the fish section and got some Lox Smoked Salmon. Also, some plain cream cheese and some fresh dill.

Remove the inside of the bagel, so it is hollowed out. Toast it in a pan with some butter to get crispy edges. Then fill with the cream cheese and dill mixture, followed by smoked salmon.

Cut the filled bagel into small pieces, and top with a small dollop of dill cream cheese



Peach, honey, goat cheese Crostini

For this, I used a few slices of one of those skinny baguettes from the bakery, one ripe peach, some goat cheese, basil leaves, and honey.

I rubbed the bread pieces with unsalted butter and toasted them in the oven until they started to brown. Then I spread goat cheese on each one and put them back in the oven to melt a bit. Once melted, simply assemble the peach slices, small basil leaves atop the peaches, and a drizzle of honey on top of all of that.

My picky eater past came out when I made these- goat cheese usually disgusts me. But, I made myself try it, and they really were good. I was pleasantly surprised, so don’t knock these just because of the goat cheese. If you still can’t stand it, try ricotta cheese instead.

Arancini- fried risotto balls


These are SO good.

They take a good deal of more effort than the others, but they are amazing. If you’ve never had risotto, the best way I can describe it is a really creamy and delicious Italian rice dish- but with no cream. For this recipe, I used leftover risotto from the night prior to making these. I’ll be posting my mushroom risotto recipe soon; so you can use that (or look up a different one). Or, you could simply buy risotto that comes in a box and cooks much quicker. Put it in the fridge for a few hours to let it stiffen up, and you’ll be good to go!

Once you have your leftover risotto, form them into small balls. I tried to put little mozzarella pearls on the inside of them, but that was pretty tricky. Feel free to try it though! Once they’re balled up, Start heating vegetable or canola oil and set up your “dredging station.”

From left to right: all purpose flour, whisked eggs, and seasoned panko breadcrumbs. Dip each ball in each spot until they’re fully breaded. Make sure you have a wet and a dry hand so that you don’t bread your fingers.

Drop them into the fryer until they float and turn golden brown!

Top with a sprinkle of salt, parsley, and some parmesan cheese.

These are a lot more work than the other recipes but They. Are. So. Good.

Next time you host a ~fancy~ dinner party, you’ll have some awesome finger foods up your sleeve! Thanks for reading! If you liked this post, add your email to my subscribers list in the side bar!

Emily 🙂

Salmon Three Easy, Healthy Ways

Salmon is, in my opinion, the tastiest fish. It is flavorful, easy to cook, and it’s pink. Ask anyone that knows me well, and they’ll tell you I eat a lot of pasta and a lot of salmon. Seriously, it wouldn’t surprise me If I get mercury poisoning (although I limit myself to twice a week to try and prevent that). So often though, I feel like cooking a piece or two the same way every week can get very boring. If you are bored with your salmon as well, or just want to try something new, try these three easy, healthy, salmon recipes!

For starters, let’s talk about the main ingredient. Unless you live very far north and by the sea, you’ll have a hard time getting local salmon. There are a lot of different types; Atlantic, Alaskan, Sockeye, Chilean, Farmed or Wild. Typically, I don’t look into it too deep. I try to get one that has a lighter pink/orange color, and just overall looks fresh and is from a place that I trust.

These are the fillets that I got from Publix. I usually get the select cuts because they’re already cut into portion sizes.

#1, Seared Salmon with Sauce

(Extra points for alliteration)

This way of cooking the salmon is the way I do most often. It is pretty simple and only requires a few ingredients.

  • Salmon
  • Lemon Pepper Seasoning
  • Garlic Salt or Garlic Powder
  • Butter, White Wine, Heavy Cream, and Thyme (for the sauce)
  • Lemon Juice

This recipe is delicious without sauce as well, so feel free to forego it if you don’t want it.

Also, for a good sear, I cannot stress enough the importance of a stainless steel pan. Someone told me once that you’ll never be able to get as good of a sear on nonstick as you will with stainless. I didn’t really think it made that big of a difference until I got one. Seriously, do yourself a favor and invest in one. Here’s mine- Le Creuset Tri-Ply Stainless Steel Fry Pan, 10-Inch. And here is a cheaper one, Emeril Lagasse 62951 Stainless Steel Fry Pan, 8″, Silver.

Step One

Dry off your piece of fish with a paper towel, then add all of your seasonings. That’s it for step one! 

Step Two

Heat your pan on medium heat. Don’t add any oil until you get it hot enough that a drop of water won’t bubble up and evaporate. It should be a ball of water that moves around the pan like this:


This is also known as the Leidenfrost Effect. 





Add your oil and let that heat up as well, until it has ripples or “legs” in it. Then, place the salmon face down in the middle of the pan. Once it is down, DON’T touch it. To prevent it from sticking to the pan it needs to sit for anywhere from 2-4 minutes, depending on the thickness of the fish.

Flip the fish after it has formed a crust and no longer sticks to the pan. If it is very thick, you may need to let it cook on its sides a bit too.

Step 3

Take your salmon off of the pan. There will probably be brown bits on the bottom of the pan, and that’s great. Those make your sauce flavorful. Put two sprigs of thyme in the pan and let those fry for a minute. Add butter and let it brown (again, this works best in a stainless steel pan). Once your butter is melted and browned, add white wine and let the pan deglaze. When the steam subsides, add a small amount of heavy cream. Just enough to get the wine and the butter to combine. Add lemon juice, salt, and pepper to your liking.


#2, Salmon Ceviche

A lot of people think that ceviche is raw fish, but it’s actually not. Ceviche is when the raw fish is “cooked” in acidic substances like lime or lemon juice. It is a Peruvian dish that traditionally consists of only fish, salt, limes, onions, and hot peppers. I don’t like hot peppers, so I came up with my own version. Feel free to add whatever you like to this dish!

Ceviche does, however, still resemble raw fish. So, if that freaks you out, you may want to pass on this one.

This is definitely the easiest recipe because it requires no heat!

You can kind of do this however you want, so long as you have lemon or lime juice to “cook” the salmon. Here’s how I did mine.

Step One

  Isn’t that beautiful?

Chop the salmon up into small bite-sized cubes. Then chop the ingredients of your choice.

I used celery, shallot, chives, avocado, lemons, and limes.

Step Two

Mix it all in a bowl, add salt, and set it in the fridge to chill for at least an hour.

That’s it! 

It is literally that easy, and it is so delicious.


#3, Baked Salmon

Baked salmon is what I cook the least of the three. However, it is very delicious and easy. I just hate waiting for an oven to heat up. Baking salmon can be a much healthier way of cooking because it requires little to no oil. I like to make mine heavy on the garlic, butter, and lemon. But for this, I am going to make a Cilantro Lime Garlic Baked Salmon.

Since you won’t need to worry about a sear, don’t bother to pat down the salmon. I cook mine in a baking dish, but you can do it in aluminum foil just as well.

Start by chopping a small amount of fresh cilantro, zest one lime, and mince a clove of garlic. Mix together the lime zest, juice, cilantro, and garlic in a small bowl with a small drizzle of olive oil and salt and pepper. Then, put salmon in a baking dish or aluminum foil and pour your mixture on top. Put four cubes of unsalted butter on top and put it in the oven at 400 degrees for 10-12 minutes. Then take it out and enjoy!

Not the prettiest but still delicious.


I hope you all enjoyed this and now have some new salmon recipes to try! Please let me know if you tried it/ how it turned out!

Happy salmon eating!

Emily 🙂